Ingredients

• 600 g crusty bread (ours is with spinach)
• 175 g eggplant
• 150 g cream cheese
• 100 g avocado pulp
• 1 cucumber
• lemon
• lime
• chives
• extra virgin olive oil
• smoked salt
• salt
• pepper

To prepare the gourmet bread, peel the cucumber and slice it lengthwise with a well-sharpened potato peeler to obtain thin strips. Season them with oil, salt, pepper and lime juice. Let them rest for 1 hour.
Slice also the aubergine lengthwise in very thin slices and cook them in a pan with a drizzle of oil for about 2 minutes. Drain them on kitchen paper.
whisk avocado pulp with 1/2 lemon juice and a pinch of salt.
work cream cheese with a drizzle of oil, a pinch of smoked salt, pepper and 1/2 teaspoon chopped chives.
Cut the bread horizontally lengthwise obtaining 5 layers.
spread on the base the cream cheese and cover it with the aubergines. Place a layer of bread on top and stuff it with the avocado cream and seasoned cucumbers. Repeat the fillings for the other two layers and close the bread with the top. Crush it gently and skewer it as desired with long sticks, in two parallel rows.
cut it in order to obtain "skewers" with the stick in the center.

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